I might have become a vegetarian long ago if it weren't for tacos. My favorite food, and occasionally, my reason for living. Not Taco Bell tacos, or Old El Paso tacos, real tacos. Crispy shells I fried myself, perfectly seasoned meat, crisp lettuce, and my own authentic salsa or in a pinch, El Pato. Well, the vegetarian thing happened anyway, so now I must find or create a suitable taco.
I've embarked on a taco filled journey, laden with all kinds of different fillings and seasonings, toppings and sauces. Could life get any better?
My first experiment (which was not all that original) , is black bean tacos. And they are very yummy.
Black Bean Tacos (serves 4)
Filling:
1 can black beans, drained
1 can green chilies chopped
1 clove garlic chopped
Mix and heat ingredients in a small saucepan, set aside.
Taco Shells
8 fresh corn tortillas
1 cup vegetable oil
Heat the oil on medium high until hot in a small saute pan. Using tongs slide the tortilla into the hot oil. Wait for the tortilla to show bubbling and then using the tongs lift one side up, while simultaenously holding the other side down. (I know it sounds tricky but you'll get the hang of it.) When the bottom side is partially cooked enough to hold its shape use the tongs to flip it over to the uncooked side. Keep the tongs in the center to make the taco shell hold its shape. Finish cooking both sides in this manner till light brown and crispy. Do 8 shells in this manner.
Toppings:
One cup finely shredded lettuce
one tomato diced
one cup shredded cheese
Your favorite salsa
chopped green onions
Some cilantro leaves
Tofutti sour cream
Assemble the tacos by filling about half full with the bean mixture, then a spoon of salsa, cheese, lettuce, tomato and onions and finally garnishing with cilantro leaves and sour cream.
This recipe can easily be made vegan by melting a strip of Tofutti mozzerella cheese on top of the beans before adding the rest of the toppings.
Yay! Tacos!
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